Spring vegetable tart with olive oil pastry

Ingredients

  • 3 tbsp extra virgin olive oil
  • 1 leek, white and light green part only, halved lengthwise and thinly sliced into half moons
  • 2 bunches asparagus, woody ends snapped off
  • 150g peas, fresh or frozen
  • 1 zucchini, thinly sliced into rounds
  • 150g creme fraiche
  • 1 garlic clove, finely chopped
  • small handful of parsley, finely chopped
  • zest of 1 lemon
  • 50g grated parmigiano reggiano or grana padano, plus extra to serve
  • sea salt and black pepper

Olive oil pastry

  • 300g plain flour, plus extra for dusting
  • sea salt
  • 50ml extra virgin olive oil
  • 50ml dry white wine
  • 1 egg, beaten, for brushing

Method

  1. For the olive oil pastry, combine the flour with a good pinch of salt in a bowl. Pour in the olive oil and mix with a wooden spoon to combine. Pour in the wine and enough room temperature water to bring the dough together, about 3-4 tablespoons. Turn onto a floured work bench and knead briefly until the dough comes together. Cover with cling film and allow to rest for 30 minutes.
  2. Meanwhile, warm 2 tablespoons of the olive oil in a frying pan over a medium-low heat. Add the leeks with a pinch of salt and cook until softened and beginning to colour (around 7-8 minutes), stirring often. Set aside in a bowl to cool.
  3. Blanch the asparagus until tender (around 2-3 minutes), refresh in cold water. Blanch the peas until tender (1-2 minutes), refresh in cold water. Drain the asparagus and peas and place in a bowl with the zucchini. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper. Set aside.
  4. To the bowl with the leeks, add the creme fraiche, garlic, parsley, lemon zest and cheese, and mix to combine. Season with black pepper and set aside.
  5. Preheat the oven to 180C fan-forced (200C conventional). Line a baking tray with baking paper.
  6. Dust the workbench with flour and roll the pastry dough out to a 30cm circle. Transfer the pastry to the prepared baking tray. Spread the base with the leek and creme fraiche mixture, leaving a 4cm border. Top with the spring greens, including any olive oil from the bowl. Fold the edges of the pastry towards the centre of the tart, pinching the joins as you go to seal in the filling and form a galette. Brush the pastry border with the egg and bake for 40-45 minutes or until the filling has puffed a little and the pastry is golden. Allow to cool then top with some more grated cheese and serve.

Serves 4-6